This Creamy Lasagna Chicken Soup blends all the familiar comfort of lasagna into a rich, one-pot soup filled with shredded chicken, tender noodles, and creamy cheeses. A warm, satisfying dinner that’s perfect for busy nights or cozy weekends.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1 yellow onion, diced
3 garlic cloves, minced
1 ½ pounds boneless, skinless chicken breasts or thighs
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1 (28 oz) can crushed tomatoes
4 cups low-sodium chicken broth
8 lasagna noodles, broken into bite-sized pieces
¾ cup heavy cream
1 cup shredded mozzarella
½ cup grated parmesan
¾ cup ricotta cheese
Chopped fresh parsley or basil (optional)
Instructions
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Heat olive oil and butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
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Stir in garlic and cook for 30 seconds.
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Add chicken, seasoning with salt, pepper, and Italian herbs. Brown lightly on each side.
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Add crushed tomatoes and broth. Bring to a simmer, cover, and cook for 20–25 minutes.
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Remove chicken, shred, and return to the pot.
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Stir in broken lasagna noodles. Cook uncovered for 10–12 minutes until tender.
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Lower heat. Add cream, mozzarella, and parmesan, stirring until melted.
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Serve hot with a spoonful of ricotta and garnish if desired.